A Pinwheel customer favorite, these melt in your mouth bone-in short ribs from Lancaster Farm Fresh Co-op are pasture raised on a diet free of hormones, stimulants or antibiotics, and preservatives. Delicious slow roasted, in the crock pot, or on the grill! Thaw before cooking. Please note that supplies are limited.

Suggested Usage: Red Wine Braised Short Ribs

(Serves 6)

• 3 pounds boneless short-in ribs, thawed and cut in chunks (approx. 2 x 3-inch each)

• 2 teaspoons kosher salt

• 2 teaspoons fresh black pepper

• 2 tablespoons canola oil

• 1 large onion, chopped

• 1 carrot, peeled and chopped

• 1 celery stalk, chopped

• 1 (6-ounce) can tomato paste

• 1 tablespoon minced fresh rosemary

• 1 tablespoon fresh thyme

• 5 bay leaves

• 1 cup red wine

• 1 1/2 cups beef stock

1. Preheat oven to 275°F.

2. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear the ribs on both sides until well browned (1-2 minutes per side); remove from pan.

3. Add onion, carrot and celery to the pan (leave in any oil/drippings leftover from searing the ribs); sauté over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Bring to a boil. Stir in beef stock; allow to boil 3-5 more minutes and thicken. Add short ribs and cover.

4. Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Remove the bones, skim excess fat and serve.

5. Chef’s tip: For extra flavor, make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and strain; whisk in additional stock if more sauce is desired. Pour sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in 350° F oven and bake 30-45 minutes.